PRESS KIT
Rosewood Castiglion del Bosco unveils the signature sweet experience of the estate: Michael Boivin, Executive Pastry Chef of the two MICHELIN-starred restaurant Campo del Drago.
There are those who choose pastry, and those who are chosen by it. In the case of Michael Boivin, Executive Pastry Chef at Rosewood Castiglion del Bosco, the calling came early: a childhood Christmas, the aromas of the kitchen, an uncle returning home from his chef’s post for just a few days, and the discovery of a world where sweetness could become a vocation. From Paris to the Val d’Orcia, Boivin’s journey is an intertwining of French technique and Mediterranean sensibility.
French by birth, Tuscan by adoption, Boivin began his career at just 15 years old at the iconic Hotel Lutetia in Paris, later training at the Ferrandi school and working alongside some of the great masters of haute pâtisserie, including Jean Paul Hévin, Yann Couvreur, and Benoît Castel. But it was his meeting with Chef Matteo Temperini that forever transformed his vision. At Le Sirenuse in Positano, Michael discovered a new language of taste pastry that begins with the land, respects the ingredient, and tells a story.
“Matteo was like a father to me. He taught me to work like a chef, not like a pastry chef: every dessert must be alive, treated in its entirety, from root to plate.” It was during this time that his now unmistakable style was born fusing French precision with Mediterranean generosity, technique with naturalness.
Today, at the two MICHELIN-starred Campo del Drago, alongside Chef Matteo Temperini, his creations continue to speak this refined and contemporary language.
Fresh, botanical pre-desserts such as basil and citrus or lavender and blackberry pave the way for desserts that celebrate local excellence, from Mugello mascarpone to Montalcino saffron, all enriched with autobiographical touches and cosmopolitan inspirations. To close, delicate mignardises appear like small poems: pralines with Grappa del Drago or trompe-l’œil Brunello corks.
For Michael, pastry is about sharing, emotion, and storytelling. It is the art of surprising with grace, of sparking a smile with authenticity, of making even the final gesture of a meal feel important. A vision that positions him today as one of the most refined, cultured, and surprising interpreters on the international stage.
“To give our desserts true identity, we work with the ingredient without destroying it, but by respecting it. Chef Temperini and I are complementary in our approach. I don’t know if it should be called innovation, but it is certainly a mindset: we wait for nature, which always evolves in different rhythms, creating new flavor combinations. And with today’s changing weather patterns, we are offered ever-new opportunities that I capture and bring into my desserts,” says Boivin.
His philosophy goes beyond sustainability: working with the land without forcing it, waiting for nature, embracing its changes, and transforming them into endlessly new taste experiences. A vision rooted in Tuscany yet enriched through travel and cultural exchange.
With his style, Michael Boivin helps shape the gastronomic identity of Rosewood Castiglion del Bosco, never ceasing in his pursuit of new experiences to share with guests. “In my future, I see growth and evolution here at Castiglion del Bosco. I would love to open a café within the estate bringing to life the atmosphere of a traditional Italian piazza bar, while of course weaving in the experience of true Italian coffee with an unmistakable touch of French flair,” concludes Boivin.
